Very tasty gooseberry jam. Gooseberry jam. Delicious gooseberry jam without cooking

Step-by-step recipes for making delicious gooseberry jam through a meat grinder for the winter: options for amazing gooseberry jam with kiwi, oranges, lemon

2018-07-27 Oleg Mikhailov

Grade
prescription

4537

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

56 gr.

221 kcal.

Option 1: Gooseberry jam through a meat grinder for the winter

Its density directly depends on the duration of cooking jam. Traditionally, the jam should not flow too freely from a spoon, if a lower density is sufficient for you, you can not boil the mass for so long. As a rule, after a quarter of an hour of boiling, all microbes have already died in it and further pasteurization is not required. For greater reliability, keep rolled up jars under a blanket until cool or sterilize before seaming.

Ingredients:

1000 grams of sugar;
kilogram of ripe gooseberries, any color.

A step-by-step recipe for thick gooseberry jam through a meat grinder for the winter

We sort out the gooseberries, leaving well-ripened berries, without any external damage. Tearing off the tails, pour the gooseberries into a colander and rinse well. For some time, the berries must be left in a colander to remove the remaining moisture on them.

We twist the gooseberries in a meat grinder, pour the resulting mass into a wide bowl, in which we are going to make jam. Stir all the sugar into the berry puree and transfer the bowl to the stove.

Turn the heat to medium-low, and slowly heat through, stirring. When the sugar is completely dissolved, add heat and bring the berry mass to a boil. Next, boil the jam at a slight boil and be sure to stir often so that the sweet mass does not burn.

As soon as the jam begins to thicken, we do a test for its readiness. To do this, take a little sweet mass and drip on a saucer. A drop of jam should hold its shape, if it spreads, continue to boil.

We immediately pack the finished jam in sterile jars, hermetically close it with boiled lids and leave it upside down until it cools completely.

Option 2: A quick recipe for gooseberry jam through a meat grinder for the winter (with oranges)

By adding pectin, this jam is easy to thicken to any consistency and turn into jam or confiture. In our case, a pinch of powdered thickener will allow you not to evaporate the precious juice and save a little time.

Ingredients:

kilogram of gooseberries;
refined sugar - 1000 grams;
ripe medium sized orange.

How to quickly cook fragrant gooseberry jam through a meat grinder for the winter

It is convenient to preserve fragrant types of jam that are not intended for use in baking or if you have a small family, in a small container. It is not difficult to sterilize jars of this size by heating in a microwave oven, in addition, this is one of the fastest ways. Wipe the container washed in water with soda dissolved in it as much as possible, without leaving drops of moisture, also make sure that there are no cracks or broken pieces of glass, especially in the places where the lids fit.

Set the microwave operating mode switch to the position corresponding to maximum power, heat the jars in it for four minutes, then giving about the same amount of time to cool. We arrange the container on the table and cover it with a thick, ironed with a hot iron, cloth. We lower the lids for five minutes into boiling water, along with o-rings, if they are provided for by the design.

We quickly sort out the gooseberries, removing all overripe and rumpled berries and selecting leaves and scraps of twigs. Then pour the gooseberries in a large wide bowl with cold water and rinse, scooping up a few pieces and inspecting again, cut off too long tails with scissors. Dip oranges for a quarter of a minute in a bowl of boiling water, then replace it with cold water. Using a soft sponge, rinse, then wipe the fruit dry and cut into smaller pieces, along with a thick peel.

Pass the gooseberries through a meat grinder, add six hundred grams of sugar to them and put them on medium heat. As it heats up, start stirring, and when it boils, reduce the temperature. We lower it into a boiling mass and mix the rest of the sugar and pieces of orange, slowly boil to the desired degree of density. We do not turn off the fire, and the jars, taking them out from under the towel one at a time, quickly fill them up with jam. We cork the container and, upside down, set aside under the covers. After cooling, we remove the jam in the pantry, returning to its normal position.

Option 3: Emerald gooseberry jam through a meat grinder with mint and kiwi

You can increase the amount of kiwi in jam, up to an equal ratio with gooseberries, but on the contrary, you should not reduce it. If you want to get a crystal clear, emerald-colored jam, then rub the puree through a sieve before adding sugar, leaving the skin of berries and small black seeds on it.

Ingredients:

three large kiwi fruits;
800 gr. Sahara;
gooseberries - eight hundred grams;
ten leaves of fresh mint.

How to cook

We cut off the tails from the berries with scissors and wash the gooseberries in cool water. We dry the berries, scattering them on a clean towel. Thinly cut off the peel from kiwi, and dissolve the pulp into small half-slices. Strip the mint leaves from the sprig and wash off the dust.

Grind kiwi and gooseberries with a meat grinder, immediately pouring the puree into a basin. We fall asleep with sugar, let it stand for a short time, up to half an hour, then place it on the included stove. We set the heating so that after boiling the mass barely noticeably boils, keep the temperature stable, otherwise, when overheated, the sugar may begin to caramelize and the jam will darken.

Adjust the density at your discretion, just keep in mind that the longer the mass is cooked, the less it remains. Correctly calculate the required amount of containers and sterilize them over steam, prepare, by boiling, and lids. Be sure to stir the jam in the basin, put the foam from the surface in a saucer. When the jam becomes thick enough, boil in it for about ten minutes and remove the mint. Pack and cork the jam, until it cools, it is advisable to keep the jars under a blanket or a terry towel, in the bottom-up position.

Option 4: Aromatic gooseberry jam through a meat grinder with oranges

Ingredients:

two large oranges;
a kilo of sugar;
seven hundred grams of ripe red gooseberries (small).

Step by step recipe

Citruses, for the purpose of long-term storage, are often coated with various compounds. This chemistry is hardly useful and it is worth getting rid of it, even if we clean the fruits before use. Scald the oranges with boiling water and transfer to a bowl of running water, rub with a sponge and rinse again under the tap. Remove the peel completely, you can cut it to the very slices with a knife, if it is more convenient for you.

We separate the citrus slices and cut the film, remove it, trying to free the pulp from it as much as possible. We choose from the slices and seeds, looking at the pulp in the light. Gooseberry berries are sorted, damaged, overripe or, on the contrary, greenish ones are set aside for compotes. We shorten the tails as much as possible and wash the gooseberries, dry them slightly.

Grind the citrus pulp first, set aside for a while. We install a wide sieve over a spacious basin, scroll the gooseberries directly into it. Next, we wipe the berry puree, along with the seeds, particles of tails will remain in the sieve, which is why they did not have to be cut off completely. Also use the mass remaining in the sieve for compotes, there are quite a lot of pieces of skin in it.

Under the container with mashed potatoes, turn on medium heat, pour orange juice into it. Stir until boiling, then add sugar. As soon as large bubbles begin to float to the surface of the syrup, reduce the temperature, stirring, bring the sugar to dissolve. Cook for thirty minutes or a little longer. As soon as the jam begins to approach jam in density, we pack it in a sterile container and roll up the lids.

Option 5: Gooseberry jam through a meat grinder with lemon

Have you imagined what kind of sourness the jam will give? Still, it’s worth preparing at least one serving! The jam is designed for storage without airtight lids, in the refrigerator, and its purpose is to replace lemon with sugar for tea. That's the whole secret! Worth a try, unlike lemon alone, the proposed mass is much more fragrant.

Ingredients:

gooseberries large, ripe - one kilogram;
one and a half kilos of sugar;
two large lemons (fragrant).

How to cook

We use only ripe and dense gooseberries. Sort the berries and cut off the tails “to zero”, rinse by pouring into a basin of water, and transfer handfuls to a colander, let the moisture drain.

Lemons scalded in a bowl with boiling water, cool and coarsely chop one with a peel, and pre-clean the second. Having chosen the seeds, we send the pieces of citruses to the meat grinder, after which we grind the gooseberries.

Pour sugar all at once, mix and leave the mass overnight. Then slowly heat up to a boil, remove the foam and boil for up to a quarter of an hour. Pour into a sterile container and roll up, store in the refrigerator. If you intend to keep the jam in the pantry, it should be boiled for ten minutes longer, then sterilized for a quarter of an hour in jars.

There are some varieties of jam, once you try them, you will never forget them. They are difficult to prepare, but believe me, it's worth it. Gooseberry jam can be prepared in several ways, and in any case it will be delicious, but "Royal Emerald Jam" is something. A jar with such jam is opened only on major holidays and every drop is enjoyed. Want to try?

1 kg of large green gooseberries (preferably unripe);
1 kg of sugar;
0.5 l. water;
Cherry leaves - two handfuls (pieces 20-30);
Vodka - as much as you need (about 50-100 gr.).

The hardest part of this recipe is preparing the berries. It is necessary not only to cut the stalks and tails, but also to remove the seeds. It is convenient to do this if the berries are large enough, but if not, you don’t need to be aesthetic and just pierce each berry with a toothpick.

Spray the peeled berries with vodka, you can use a spray bottle, but do not save. Berries should be well soaked. In addition, vodka is an excellent preservative and it is thanks to it that the berries do not darken and retain that very emerald.

Place the saucepan with berries in the freezer for 30-40 minutes, after which, take it out of the freezer and simply place it on the bottom shelf of the refrigerator. So they should stand for another 6-8 hours.

Make syrup from water, sugar and cherry leaves. When the sugar is completely dissolved, pour the gooseberries into the boiling syrup, wait until it boils and turn off the heat. Cover the pan with a lid and let the jam brew for 4-5 hours.

Remove the cherry leaves from the jam and put the pot back on the fire. Boil it for 5-7 minutes, after which the jam can be considered ready.

But this method is not very good if the jam is intended for long-term storage. Therefore, spread the boiling mass into jars, roll up and cool it already rolled up. You can take it to the cellar, if there is one, or put it on the bottom shelf of the refrigerator. It is also impossible to cool too quickly, sharp temperature changes may not withstand the glass jars themselves and all the work will go down the drain.

If you still have a large gooseberry left, according to the same recipe, you can cook another delicacy - gooseberries stuffed with nuts.

See also: Emerald Gooseberry Jam - recipe from Irina Khlebnikova.

Gooseberry jam with walnuts

Wash the berries and cut off a small part of the top. With a toothpick or small flat stick, remove the gooseberry seeds and pulp.

Roast the walnuts and stuff each berry with a piece of walnut.

Further steps are exactly the same as in the previous recipe.

When cooking, you need to stir the berries very carefully so as not to damage them. Do not boil the jam too thick, it will thicken as it cools.

Another fantastic recipe for green gooseberry jam, see the video:

Gooseberry jam is an appetizing homemade dessert that can be added to any sweet pastry or consumed neat with tea.

A delicacy under such a sonorous name - royal jam is made from gooseberries. This amazing dessert is a great alternative to store-bought sweets, which, in addition to its unusual taste, boasts a lot of useful substances in its composition. This jam, served with warm pancakes, cheesecakes, pancakes, will be highly appreciated by all household members, young and old. In winter, this homemade, one might say, old recipe will remind you of summer, and the aroma of sweet green berries is so attractive that it is simply impossible to resist.

Today, housewives cook this wonderful dish much less often than before, so gooseberry jam recipes able to cause real surprise among tasters from its amazing taste. It is not difficult to prepare an unsurpassed gooseberry jam: a little time and effort - and green berries will turn into an emerald delicacy. You can diversify the dish by adding components such as blackberries, blueberries, citruses, nuts or spices.

Gooseberry jam recipes

Recipe 1. Gooseberry jam with oranges

Ingredients: 1500 g gooseberry, 820 g orange, 1550 g sugar.

Wash the citruses thoroughly. We cut into pieces of arbitrary shape, without peeling the peel. We remove the bones in the process of cutting. My gooseberries, cutting off the tails. First, we transfer the chopped citrus fruits into a deep bowl, then we fall asleep the gooseberries. Grind with an immersion blender or in a meat grinder. Mix the gooseberry-orange mass with sugar. Let it steep for about three hours. On low heat, let the mixture boil in an enameled bowl, with regular stirring. After removing from the stove, leave for 5.5 hours. Then boil for about 11 minutes. We immediately transfer to sterilized jars of not very large volume. We roll up with tin lids or close with plastic ones with subsequent storage in the refrigerator.

Recipe 2. Royal gooseberry jam

Ingredients: 1800 g unripe gooseberries, 1700 g sugar, 580 ml water, 23 cherry leaves.

We wash the gooseberries, clean them from the tails. We make small cuts, take out the seeds. Rinse cherry leaves. In a deep bowl, lay out layers of berries and cherry leaves. Fill with cool water in the amount required in the recipe. We leave it for 5.5 hours so that the gooseberries remain elastic after cooking and retain their bright color. Then we strain the berry infusion, heat it. Add sugar, boil for a couple of minutes. Dip gooseberries in syrup. Remove from heat, stand for 2.5 hours. Let gooseberries boil in syrup for 6 minutes. We leave for 6 hours. Boil for another 7 minutes. We withstand 5.5 hours without warming up, after which we add gooseberry jam for 7 minutes. We transfer to a prepared sterile container.

Recipe 3. Gooseberry jam "Five minutes"

Ingredients: 1450 g gooseberries, 950 g sugar.

We wash the berries, clean them from the stalks, tails. Separating 450 g of gooseberries, we use them to obtain juice. The squeezed gooseberry juice is placed in a container for cooking, pour sugar. We stir. We prick the remaining gooseberry with a knife, pour it into the sugar syrup. We close the saucepan. We warm up its contents to 95-99 degrees and keep it at a similar temperature for about 6 minutes, without boiling. We spread the finished dessert in sterilized dried jars, cork.

Recipe 4. Jam with gooseberries and lemon

Ingredients: 1100 g gooseberries, 110 g lemon, 1370 g sugar, 360 ml water.

We wash the gooseberries, clean them from the tails. We make a puncture in each berry with a needle. We place it in a container, fill it with two liters of chilled water. Let's stand for a couple of hours. We transfer the gooseberries to an enameled bowl for cooking. Separately, prepare the syrup by mixing sugar with 360 ml of water. Pour gooseberries with syrup, boil until tender. My lemon, cut into thin slices, removing the seeds. We transfer the lemon to the boiled berries. Cook for 11 minutes. Packed in sterilized containers.

Recipe 5. Gooseberry and walnut jam

Ingredients: 550 g not very ripe gooseberries, 360 g walnuts, 1100 g sugar, 550 ml water, 2 star anise.

My gooseberries, cut off the ponytails from the berries. Having made a cruciform incision at the base, we extract the seeds with a small amount of gooseberry pulp. We clean the nuts from the shell and membranes. Cut the nuts into pieces commensurate with the berries. We stuff gooseberries with nuts. Add water to sugar, boil until dissolved, stirring. Berries placed in an enamel bowl, pour boiling syrup. We stand 11 hours. Place star anise, bring to a boil. When the gooseberry jam boils, take out the star anise, pour into jars.

Recipe 6. Emerald gooseberry jam with vanilla

Ingredients: 1100 g gooseberries, 95 g leaves, 55 ml vodka, 5-6 g citric acid, ½ tsp. vanilla, 1100 ml of water.

We clean the gooseberries, take out the seeds, making an incision in each berry. Fill with ice water, insist 5 hours in the cold. Immerse the washed cherry leaves in water, add citric acid, boil for about 7 minutes. We filter the broth. Warm up, add sugar, keep on fire until dissolved. Pour in vodka, add vanilla. Remove the peeled gooseberries from the water, pour syrup with vodka. We stand for 17 minutes without heating, then cook for 11 minutes, stirring. We pack hot in cans.

Recipe 7. Gooseberry jam with currants

Ingredients: 750 g medium ripe gooseberries, 250 g black currants, 780 g sugar, 55 ml water.

We clean the berries from the stalks, twigs, ponytails. We wash. We transfer the gooseberries to a bowl, pour in water, cover. Simmer until the juice starts to come out of the berries. Pour the currants, stirring, simmer until the berries soften. Add sugar, stir until dissolved. Cook for about 6 minutes, removing foam from the surface. Pour into a small container, which must be sterilized and dried in advance. Close hermetically. Place jars upside down for 15 minutes.

How to cook gooseberry jam

In order for the jam to retain its green emerald color, you need to use slightly unripe, elastic berries. For the same purpose, several cherry leaves are placed in the water that is used to boil the syrup, boiled for a couple of minutes. Then they are removed and sugar is added. You can also make excellent gooseberry jam from overripe berries, but it will not be green, but amber. To make jam, the berries are ground with a blender or in a meat grinder. Some gooseberry jam recipes suggest removing the seeds. This is easy to do by cutting the side of the berry.

In the cold winter time gooseberry jam fill the house with the aromas of summer, give a good mood and surprise with its bright taste characteristics. These berries are extremely useful in a number of diseases of the stomach, kidneys, gallbladder. Gooseberry helps to reduce allergic toxins, is able to remove toxins and boost immunity. Having cooked jam, jam or jam from it, you can save vitamins, valuable elements contained in gooseberries, throughout the year.

Gooseberries grow in almost every garden. If you returned from your summer cottage with a full basket of this berry, the question is: “What to do with it?” you should not have. Of course, cook gooseberry jam! The only question that every housewife has to solve is: “What kind of jam to cook: royal, royal or emerald?” We will tell you how to make gooseberry jam for the winter according to the three most popular recipes, show mouth-watering photos and an informative video.

Cooking gooseberry jam

Before starting the process, you need to familiarize yourself with some of the nuances of how to cook gooseberry jam at home. Features of preparing goodies from this berry are as follows:

Unripe berries are best suited for harvesting.
Harvesting this berry for the winter is a painstaking task: sugar practically does not penetrate whole gooseberry fruits, and therefore, before cooking the delicacy, each berry must be cut, pierced or the seeds removed through an incision on one side.
The most delicious jam is obtained from sour and elastic fruits.

Now it remains to prepare jars in which the delicacy will wait for the winter, and choose recipes for gooseberry jam.

Royal gooseberry jam with walnuts

There is a lot of speculation about the name of this delicacy. Some believe that such a laborious process of preparing berries, which involves royal jam, was carried out only on the occasion of the royal feast. Others are sure that the name is due to the fact that only the best fruits are selected for delicacy, and the gooseberry itself is called the royal berry. We will not go into etymology for a long time, but will quickly proceed to the royal recipe with walnuts. For it you will need:

A kilogram of green gooseberries.
A glass of walnuts without shells.
Cherry leaves, they will help preserve the characteristic color of the fruit and add flavor to the dessert.
Pure water - 2 cups.
Sugar - a kilogram or a little less.
Vanilla.

Step-by-step instructions for self-preparation are as follows:

It is better to start the process in the late afternoon, since royal jam is not a matter of one day, in the morning you will have to continue cooking. We wash our berries and dry them.
Then we proceed to the most difficult stage - the preparation of berries. It was difficult for the royal cooks, but you, unlike them, have an incentive: not some king will eat jam with walnuts, but you and your family members. For business! Each berry must be pierced with a thick knitting needle and squeezed out its contents into a separate container.
We take a large container and lay out the prepared fruits in layers, alternating them with layers of clean cherry leaves.
We fill our future jam with cold water and put it in a secluded place where the berries will stand for 8 hours.
If you started cooking the dish in the evening, in the morning we continue to work on our preparation: now you need to drain the water and place a piece of nut in each berry. To simplify the stuffing step, you can use a pin.
We start cooking the syrup: mix all the available volume of water and sugar, add a vanilla stick.
When the syrup begins to boil, we send stuffed fruits into it, do not forget to remove the vanilla stick from the syrup.
Let the delicacy boil for 15-20 minutes over low heat, stirring constantly.
Then you can pour the royal jam into jars. Let them stand for about 5 hours until they cool completely, and then put the jars in a cool place where you usually store blanks for the winter.

Having cooked your first royal jam, you may be upset, as some of the nuts will fall out of the berries during the cooking process. To simplify our task and avoid disappointments, we make it easier: we send the nuts to the syrup just along with the gooseberries.

Emerald gooseberry jam with lemon

Emerald jam with lemon is considered the simplest and most unpretentious to prepare. If you want to quickly get rid of the existing gooseberries, we recommend that you take note of this recipe. It will require the following components:

Gooseberries - half a kilo.
Lemon - 1 citrus.
Half a kilo of granulated sugar.

A simplified cooking scheme looks like this:

Cut the lemon into small pieces.
Wash gooseberries and pat dry with paper towels.
Cut off stems from berries.
We take a meat grinder and wipe the nose of the royal cooks who fiddled with berries for days: a couple of minutes and all the available gooseberries, along with lemon, acquire the desired look and texture.
Right in the saucepan in which your emerald gooseberry jam will be cooked, mix the citrus-gooseberry mass with the prepared volume of sugar.
Leave the mixture for half an hour for the sugar to dissolve.
Then we put the saucepan on the stove and cook the emerald jam for 20 minutes over low heat, stirring with a spoon.
Pour the delicacy into jars while it is still hot.

This delicious recipe will take you a minimum of time, and the result, which is not inferior in usefulness to complex variations in the preparation of the preparation, will sweeten winter evenings for you and your household.

Royal gooseberry jam without cooking

Gooseberry jam recipes are varied, each housewife has her own secrets and tricks. The following recipe for gooseberry delicacy without cooking will preserve all the benefits of the fruit and the richness of taste. To make no-boil Royal Jam, you will need:

Gooseberries - half a kilogram.
Two medium oranges.
A little less than a pound of sugar.

The process of the birth of royal delicacy in stages looks like this:

Traditionally, we wash and dry the fruits, cut off the tails from them.
Cut the orange into small slices.
We skip berries and citruses through a meat grinder.
Add sugar to the mixture and stir.
Now the mass should stand for a while so that the sugar is completely dissolved. The optimal time is 3-4 hours.
After that, the royal delicacy can be sent to jars, and jars to the refrigerator shelf.

If you're inspired by recipes, start simple, and once you taste your gooseberry masterpiece, you'll probably venture into more labor-intensive variations. Good luck with your sweet experiments!

Video: DIY gooseberry jam

Good day, dear guests and friends of the blog. More recently, gooseberry jam was very popular, recipes for its preparation were inherited and copied by girlfriends from one notebook to another.

In terms of appearance, the gooseberry let us down. It does not have a bright, eye-pleasing color, some varieties are distinguished by annoying hairiness. It is far from the aroma of apricot or the elegance of strawberries. But in terms of desserts, fruits are confidently leading. It is believed that this is Catherine II's favorite sweet dish.

Little known, but important! Gooseberries are recommended for obesity and anemia, they showed themselves well for problems with the heart and kidneys. A good proof of excellent taste is the name of one of the recipes: royal gooseberry jam. After such an enthusiastic start, it's time to restore justice, rummage through your notebook and find delicious recipes.

All fruits are used for cooking. Preparations for the winter are made from red and green gooseberries. But if the berries are not crushed, then they choose whole, slightly unripe, emerald green. Before starting work, the fruits are cleaned from both sides of the tails and stalks. Each berry is pricked several times with a large needle, this will help to keep its shape better when cooking.

The jam is laid out hot in a sterile container, closed with boiled metal lids. To cool, turn over and wrap in warm clothes.

The easiest jam recipe

A slipping hint of simplicity does not in the least infringe on the taste characteristics of the dessert, but is associated with the speed of preparation. In an hour, the preparation for the winter will be ready, and the pan will spend no more than half an hour on the stove. Remembering the number of ingredients is easy. For 1 kg of fruits and sugar, 400 g of water is taken.

The recipe itself:

Put the berries in a spacious saucepan, cover with water. Boil 10 minutes.
Cool down a bit. Pour in the sugar. Stir. Boil 15 minutes until done.

To make sure that it is ready, dip a spoon into the jam, put it in the freezer for 1-2 seconds. At the finished dessert, the crust will partially crystallize. It is easy to check this, just run your finger over the surface, wrinkles will appear on it.

Royal gooseberry jam

When preparing royal jam, the hostess will have two surprises. Pleasant that the product lives up to its name, taste and aroma worthy of the royal table. The downside is that it takes a lot of patience.

Take the ingredients in the following proportion: for 5 cups of fruit and 7 cups of granulated sugar, you need 3 cups of water and walnuts as a berry filling. Don't skimp on cherry leaves. Take two large handfuls - when cooked, they will give off their aroma and color.

Pour water into a container, put the leaves, cook for 5 minutes. Cool, put the liquid together with the leaves in the refrigerator for several hours.
Prepare fruit. Separate the tail and the remains of the flower, select the inner part - the grains. Stuff each berry with a piece of walnut.
Strain the syrup, leave two glasses for the dish. Add sugar, stir and dissolve it over low heat.
Pour syrup over fruit. Boil for a quarter of an hour over low heat. At the end of cooking, for beauty, put seven small cherry leaves.

Roll in the usual way.

Video - gooseberry jam, royal recipes

Five-minute jam

The workpiece received such a quick name due to the speed of cooking. The peculiarity of sweetness is in the minimum temperature treatment, which helps in the best way to preserve all the vitamins and qualities inherent in fruits. A glass of water is taken per liter of berries and sugar. Wash the pink and green berries, remove the tails, prick each one several times with a needle.

Workpiece sequence:

Pour the fruits with water, quickly heat to a boil, set a small fire and cook for 2 minutes.
Turn off the fire. Add sugar, stir.
Heat quickly to a boil, cook for 3 minutes.

The whole process is carried out with constant stirring. Close the product in a specially prepared container. Refrigerate upside down, pre-wrapped.

Recipe for gooseberry jam with orange

By adding an orange, the jam acquires a new flavor, on cold winter days it will remind you of the sun and summer. Sweetness cooks very quickly. The number of products is calculated from the ratio: for 1.5 kg of sugar and berries - 2 pcs. orange.

The order is as follows:

Grind the berries and oranges taken with the peel in a blender or through a meat grinder.
Put in a bowl, add sugar.
Bring to a boil over low heat and cook for a quarter of an hour.
Pour into prepared container while hot. Store under metal lids. Turn over, wrap. After cooling, transfer to a cool place for storage.

Emerald jam

Despite the fact that the dessert has a great taste, it got its name due to the color. The dish owes its beautiful emerald hue to cherry leaves. For 1 kg of berries and sweets, take 2 handfuls of leaves, 0.5 teaspoon of vanilla, a teaspoon of citric acid and 50 g of vodka.

Pour the prepared fruits with cool water and set aside for 5 hours in a cold place, you can in the refrigerator. Pour out the water.
To prepare the syrup, pour the leaves and citric acid into a liter of water, cook for 5 minutes.
Remove leaves from syrup. Put the container on fire. Pour in sugar, stirring constantly, dissolve it. Pour in vodka, add vanilla. Bring to a boil.
Pour the syrup over the berries, soak for 15 minutes.
Cook on low heat for 10 minutes.

Cherry jam with gooseberries

Cherries and gooseberries are wonderfully combined and perfectly coexist in desserts. For 1 kg of gooseberries, 1.5 kg of sugar and 0.5 kg of pitted cherries will be required. Dilute the juice released from the cherry with boiled water. In total, the syrup will need half a liter of liquid.

The procedure is as follows:

Pour the liquid for the syrup into a container and put on fire. Bring to a boil.
Pour in the sugar. Stir until sugar dissolves.
In small portions, add cherries and gooseberries to the syrup.
Cook over low heat for 20 minutes. If you are a fan of a thick dessert, increase the time to 1-1.5 hours.

To keep the berries whole, boil for several minutes, cooling occasionally. Pour hot.

To prepare 1 kg of emerald fruits, take 1.3 kg of granulated sugar, one and a half glasses of water and half a lemon.

Add granulated sugar to the water, boil the syrup.
Peel and chop the fruits. Add to syrup, boil for 20 minutes.
Remove the seeds from the lemon, cut it into small pieces. Add to dessert, boil for 10 minutes.

Roll up and refrigerate as described above.

The sweet prepared according to this recipe is distinguished by its beautiful appearance and unusual taste. It takes a lot of effort to prepare. For 1 kg of fruit, take 1 kg of granulated sugar. It will take 300 g of peeled walnuts and 1 pc. badian stars. For syrup, take 0.5 liters of water.

The recipe itself:

Prepare the fruits. Remove the stalks, select a core with seeds from each berry, trying not to damage the skin.
Stuff each berry with a piece of walnut.
Add water to the sugar, boil the syrup until transparent, stirring constantly and removing the foam.
Pour the berries with hot syrup, set aside for 7 hours.
On low heat, bring the workpiece to a boil, add star anise.
After 10 minutes, remove the seasoning, and pour the food into a specially prepared container.

Roll up, refrigerate as required by sterilization conditions.

Delicious gooseberry jam without cooking

The peculiarity of harvesting without heat treatment is that fruits perfectly retain their useful qualities all winter. Long shelf life is achieved due to low storage temperatures, most often in the refrigerator, and a high sugar content.

For 1 kg of berries, take 1.5 kg of sweets and two lemons. Pour boiling water over citrus fruit. Grind lemon and berries in a meat grinder. Sprinkle with sugar and set aside for five hours to dissolve it. Place in sterile jars, close with plastic lids.

Video - gooseberry jam without cooking

I hope that these tips will help you replenish and diversify your winter menu. Gooseberry jam, the recipes of which are described above, will once again take a worthy place on your table.

Bon appetit and all the best! Leave comments and share recipes on social networks.